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Brown Windsor Soup
ingredients:
1/2 lb. beef, cut into 1-inch cubes
1/2 lb. mutton, cut into 1-inch cubes
2 oz. butter
6 oz. sliced onions
4 oz. sliced carrots
2 oz. flour
4 pt. beef stock
faggot of herbs (celery, thyme, parsley, bay leaf tied in leek leaves)
salt and cayenne pepper
5 oz. Madeira or other red cooking wine
method:

Melt the butter and fry the meat and vegetables until lightly browned. Sprinkle in the flour and cook until brown. Gradually stir in the stock; bring to boil, add the herbs and simmer for 2 hours or unti meat is tender. Season with salt and pepper. Run through a sieve or blend in a blender. Reheat soup and add wine.

observations:
 
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